Pushing on towards Bengal, the cuisine of this landscape is known for its subtle yet sometimes fiery flavours and for its use of fish plucked from the freshwater rivers of the Ganges delta. Sarah Tildesley, probably the best food stylist in the world, makes a chilli-free version for me, but our friends love these hot balls of spicy Bengali deliciousness.
Pushing on towards Bengal, the cuisine of this landscape is known for its subtle yet sometimes fiery flavours and for its use of fish plucked from the freshwater rivers of the Ganges delta. Sarah Tildesley, probably the best food stylist in the world, makes a chilli-free version for me, but our friends love these hot balls of spicy Bengali deliciousness.